Best Mexican Recipe? (beef or chicken)?

Burrito Pie

This is a lot like a lasagna, only Mexican-style! Serve like a pie and garnish with sour cream, salsa, lettuce and tomato. Make sure you like spicy foods before trying this one. It's hot!

PREP TIME 30 Min

COOK TIME 30 Min

READY IN 1 Hr

INGREDIENTS

2 pounds ground beef

1 onion, chopped

2 teaspoons minced garlic

1 (2 ounce) can black olives, sliced

1 (4 ounce) can diced green chili peppers

1 (10 ounce) can diced tomatoes with green chile peppers

1 (16 ounce) jar taco sauce

2 (16 ounce) cans refried beans

12 (8 inch) flour tortillas

9 ounces shredded Colby cheese

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly

$2.42 per serving for 6-8

It's not really Mexican, but it's from Emeril Lagasse

Mexican Enchilada Suiza Lasagna

6 tablespoons butter

6 tablespoons all-purpose flour

3 1/2 cups milk

1 1/2 cups chicken stock

1/2 pound shredded pepper jack cheese

1/2 teaspoon salt

9 teaspoons vegetable oil

18 corn tortillas

4 cups cooked cubed or bite size chicken meat (2 pounds boneless skinless breasts)

2 teaspoons Emeril's Southwest Essence

6 poblano peppers, roasted, peeled and seeded

1 cup chopped green onions

3/4 pound (3 cups) shredded Monterey Jack cheese

1 cup chopped fresh tomatoes

2 tablespoons chopped fresh cilantro leaves, plus more for garnishing, if desired

4 ounces Queso Anejo, shredded (substitute Parmesan if unavailable)

1 cup sour cream, for serving

Salsa or Pico de Gallo, for serving, optional

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients.

Heat a small skillet over high heat. When hot, add 1/2 teaspoon of the vegetable oil and 1 of the tortillas. Cook until soft, turning midway, about 1 minute per tortilla. Transfer to a plate and cover while you cook the remaining tortillas, adding additional 1/2 teaspoon of oil for each tortilla. Set aside on a plate and cover with plastic wrap or foil.

Preheat the oven to 350 degrees F. Lightly grease a 9-by 13-inch casserole.

Spoon 1 cup of the sauce onto the bottom of the casserole dish. Top with 6 of the tortillas, spreading them evenly to form a complete layer. Top with half of the chicken, 1 teaspoon of the Southwest Essence, half of the poblanos, half of the green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Make another layer in exactly the same way: 6 tortillas, the remaining chicken, 1 teaspoon of the Southwest Essence, remaining poblanos, remaining green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Top with the remaining 6 tortillas, remaining sauce, tomatoes, cilantro, and remaining Monterey Jack, then sprinkle the Queso Anejo evenly over the top.

Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the casserole is bubbly and light golden brown on top.

Serve immediately, garnished with a dollop of sour cream, more chopped cilantro, and a spoonful of salsa or pico de gallo, if desired.

1. Enchilada's! Yum! this recipe is a lot of prep work but worth it!

2. a can of Tomato sauce, Lawry's or McCormick seasoning packets for Enchiladas and one for tacos, Mission corn tortillas,and a 1lb or so of ground beef and one yellow onion (if you like em) and a block of yellow american cheese, oh and vegetable oil.

3. Depends on how many cans of tomato sauce and how much beef and how many tortillas. The amount i gave you above serves about 6.

4. approx. $17 USD.

How to:

Get a small skillet for the oil, a pot for the tomato sauce, a large skillet to cook the beef and a baking dish about (11 inches long)

preheat oven to 360 and start cooking beef and stir in the taco seasonings packet.

put oil in your small skillet and keep and keep it pretty warm.

Mix tomato sauce in a pot along with the packet of enchilada sauce.

start by using tongs and placing (one at a time) the corn tortillas into the oil.

then dip into the enchilada sauce then put your fillings in and wrap them up

after the whole pack of tortilla's are gone pour excess tomato sauce and the rest of the yellow cheese onto the enchiladas. Place baking pan into oven for 10 to 15 min...you're basically just melting the cheese in and on top of 'em! Your done!

YUMMMMY! the left overs of these are awesome too! get a little sour cream and ta-da! enjoy!

If the tortillas are breaking when you dip them in the enchilada sauce don't fret just dip them into the oil put the beef, cheese and onion (and whatever else you want in them) and wrap them up and place in baking pan. at the end put the sauce on em and put cheese on top too.

Mexican Chicken Kiev

8 servings

INGREDIENTS

8 skinless, boneless chicken breasts

2 green chile peppers, cut into 8 strips

1 (8 ounce) package Monterey Jack cheese, cut into 8 slices

1/2 cup butter, melted

1 cup Italian-style seasoned bread crumbs

1 1/2 tablespoons grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

DIRECTIONS

Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.

Wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. Secure with toothpicks or uncooked spaghetti noodles.

Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.

Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9 inch baking dish; don't let them crowd. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)

Mexican Grilled Chicken

6 servings

INGREDIENTS

1/2 cup mayonnaise

3 tablespoons fresh lime juice

1 (1.25 ounce) package taco seasoning mix

8 skinless, boneless chicken breast halves

DIRECTIONS

In a small bowl, mix together mayonnaise, lime juice and taco seasoning until smooth. Place chicken on grill over medium coals. Sear one side; turn and brush with sauce. Grill, uncovered, for 6 minutes; turn and brush with sauce. Grill another 6 minutes or until chicken juices run clear.

Bake in a preheated 400 degrees F (200 degrees C) oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.

Shredded Beef Chimichangas

4 servings

INGREDIENTS

2 pounds boneless beef chuck roast, trimmed of fat

1/4 cup water

1 1/2 cups beef broth

3 tablespoons red wine vinegar

2 tablespoons chili powder

1 teaspoon ground cumin

4 (8 inch) flour tortilla

3 tablespoons butter, melted

1 1/2 cups shredded Monterey Jack cheese

1 cup sour cream

1 cup salsa

DIRECTIONS

Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.

Preheat oven to 500 degrees F (260 degrees C).

Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.

Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.